Author: Chef Cloud Wine

Ingredients

2 1/2 cups water
2 cups milk
2 tablespoons butter
1 cup minced onion
1 clove garlic, minced
3/4 cup uncooked Arborio rice
3 tablespoons white wine
1 medium tomato – peeled, seeded and chopped
1 1/3 cups fresh corn kernels
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, cut into thin strips
1/2 teaspoon salt
ground black pepper to taste

Directions

Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.

Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.

Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.

The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

Ingredients

2 shallots, minced
2 tablespoons chopped garlic
2 tablespoons chopped fresh oregano
2 tablespoons white sugar
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
2 tablespoons tequila (optional)
1 teaspoon salt
1 teaspoon ground black pepper
4 tilapia fillets

Directions

Combine the shallots, garlic, oregano, sugar, olive oil, vinegar, lime juice, tequila, salt, and pepper in a gallon-sized sealable bag; shake to combine. Add the tilapia to the mixture and store in the refrigerator 2 to 4 hours, turning every 30 minutes.

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and prepare the surface with cooking spray.

Arrange the fish on the prepared baking sheet. Discard remaining marinade.

Bake in the preheated oven until the fish flakes easily with a fork, about 10 minutes.

Ingredients

1/4 cup Hellmann’s?(r) or Best Foods?(r) Real Mayonnaise
1/4 cup prepared salsa (one made with garlic, chiles and cilantro preferable)
2 tablespoons fresh lime juice or red wine vinegar
1 medium head romaine lettuce, shredded
1 ripe avocado, peeled and diced
1 large beefsteak tomato, halved, seeded and diced
1 cup fresh corn kernels, or frozen kernels, thawed
4 ounces Monterey pepper Jack cheese, diced
Corn tortilla chips, crumbled

Directions

Process Hellmann’s?(r) or Best Foods?(r) Real Mayonnaise, salsa and lime juice in blender until smooth, adding water if necessary to thin to dressing consistency. Season, if desired, with salt and pepper.

Arrange lettuce in large bowl and toss with 1/2 of the dressing. Gently toss in remaining ingredients except corn chips. Drizzle with remaining dressing, then top with corn chips.

Ingredients

1 (4 ounce) can mushroom stems and pieces, undrained
2 tablespoons butter or margarine, melted
1 (6 ounce) package seasoned stuffing mix
1 3/4 pounds beef flank steak
1 (.75 ounce) packet dry brown gravy mix
1/4 cup chopped green onion
1/4 cup dry red wine or beef broth

Directions

In bowl, toss the mushrooms, butter and dry stuffing mix. Spread over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a slow cooker.

Prepare gravy mix according to package directions; add onions and wine or broth. Pour over meat. Cover and cook on low for 8-10 hours. Remove meat to a serving platter and keep warm. Strain cooking juices and thicken if desired. Remove string from roll-up; slice and serve with gravy.